Serves 10
4t – oliveoil
1c – shallots,minced
2t – garlic,fresh minced
8c – petite peas, fresh/shelledor frozen thawed
51⁄2c – chicken or vegetable broth
1⁄3c – fresh mint chiffonade
1t –salt
1⁄2t – pepper
- Heat oil in large pot over medium heat
- Add shallots & garlic,sauté until tender, 7 minutes
- Add peas & stir1min, add broth, bring to simmer
- Cook peas until tender,about 8 minutes
- Puree soup & mint in batches until smooth
- Return to pot, thin with more broth if desired, add s&p
- Ladle into bowls, garnish with chopped mint
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